MOLASSES COOKIE DOLLS
from “Brer Rabbit’s Modern Recipes for Modern Living” (pamphlet, approx 1945)

2-3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
2/3 cup Brer Rabbit Molasses*
1/3 cup brown sugar
1 egg, beaten
1/2 cup melted shortening

Sift together the flour, baking powder, salt and spices. Mix molasses with brown sugar, egg and shortening, and add dry ingredients to make a soft dough. Chill 1 hour. Roll on floured board and cut with floured cutters. For eyes, nose, mouth and buttons, use small raisins. Bake on greased cookie sheet in moderately hot oven (375° F) about 12 minutes. Makes 18 dolls 4 inches high. If no cutters are available, flour hands well and shape dough into balls for heads and bodies and little rolls for arms and legs. Then flatten the balls and rolls and join by pressing edges of dough together.
*Brer Rabbit syrup may be substituted for Brer Rabbit Molasses.

— Submitted by Dena Van Derveer. This is my mother’s traditional Christmas cookie recipe. It also works well for gingerbread houses.
— Also see ROYAL ICING recipe (coming soon)